Vegan Hot Buttered Rum

Well, most of it anyways. I just finished my final edit of the writing and now the copyeditors have it. (I’m told that they are the lovely people who make sure to cross the T’s and dot the I’s, kinda thing). I also just finished all the food photography! That’s over 100 recipes written, tested (multiple times), and photographed. Feeling pre-tay relaxed and happy today. Hence the booze.

I still have some little things to do, because: hello, my name is Sam, and I’m a control freak. I will be drawing a couple of pages as the artist in me needs to escape, and there are some selfies that need to be done… sounds silly, but it’s true. Part of my job is to take selfies… things I never thought I would say in my life. Anyways, the VAST majority of the book is done and I am so incredibly happy about it. It’s gonna be good friends!

In celebration, I decided that I’m not going to cook this week. This cook needs a break! Well, at least I’m not going to write down, measure, test, make look pretty, and photograph. So clearly, cocktails are in order.

I admit, I mainly made this recipe because I spotted The Kraken rum and fell in love with the design. I mean who puts an octopus drawing on a rum bottle? Maybe the same kind of person who puts a chicken drawing on a blog.

Anyways, it was clearly too cute to pass up, and after a check with my Vegaholic app it got the vegan ok. So I had an extensive chat with the liquor store dude about the different flavours of rum and what they are appropriate for, (who still ID’d me- eat your veggies folks). I picked up this bottle and wandered home wondering what in the wold I was going to do with it. Sometimes it feels good to not be organized and let creativity flow. The octopus inspired me.

Then it struck me, VEGAN HOT BUTTERED RUM!

With the holidays right around the corner, I knew this would be the perfect treat. Dudes, seriously. This stuff is dangerously good. It’s full of spice, rum, and creamy, buttery, sweetness. I’m warning you, dangerously good I say. Holy smokes, that octopus and I are going to have one mighty fine holiday season. Cheers buddy! And cheers to you my friends.

No giant pots of butter and rum going on here. That would be way too dangerous, (see above). This vegan hot buttered rum recipe is made for two.

To begin, divide the vegan butter, brown sugar, and spices among two small mugs or teacups. Use a fork to mash it all together.

Pour a shot of the rum into each mug, then heat up the non-dairy milk and water together until simmering and divide among the two mugs. Stir to dissolve the brown sugar. Now if you like, add a dollop of coconut cream on top and an extra sprinkle of cinnamon. Pure, creamy, adult bliss this stuff is. Cheers!

Divide the brown butter, vegan butter, cinnamon, and nutmeg among 2 mugs. Use a fork to mash and mix the mixture together in each much.

Pour a shot of the rum into each mug, then heat up the non-dairy milk and water together until simmering and divide among the two mugs. Stir to dissolve the brown sugar. Now if you like, add a dollop of coconut cream on top and an extra sprinkle of cinnamon. Pure, creamy, adult bliss this stuff is. Cheers!

Recipe Notes

Classic hot buttered rum is made using only water. If you prefer it that way just use 1 1/3 cup hot water and skip the non-dairy milk.Alternatively if you want this recipe to be even creamier, use 1 1/3 cup hot non-dairy milk and skip the water.

Reader Interactions

Comments

Just tried this out with Doorly’s 12, some fancy brown sugar, and Miyoko’s cultured vegan butter. Delightful! Thanks! I’m curious, if you wanted to use maple syrup in place of or addition to the brown sugar, how much of each would you use? I found some cool bourbon-barrel aged maple syrup at TJ’s that I think would go well here.

Congrats on your cookbook success! Looking forward to ordering it as soon as possible!

And omg this drink! I saw it and immediately thought it would be the perfect way to celebrate and melt the stress from a move, and I am thrilled to say it was a total success! I used the Kraken Rum and Silk Dark Chocolate Almond Milk and it gave the drink a spiced hot chocolate feel. Even my boyfriend who is super picky loved it! I bow down to you Sam!

I looked up vegan hot buttered rum, fount this, and I am sipping it in between typing this. SO good. I had everything on hand, but the ‘milk’, however, I did have coconut coffee ‘cream’ on hand which I diluted with water to try to sort of copy the milk. It turned out really tasty, and also, I didn’t have quite the right amount of brown sugar (probably more like 1T). I’m going to sip on it all afternoon 🙂

Congratulations Sam on the completion of your cookbook! What a fabulous way to celebrate, this recipe looks so good, it’s a must try it I ever saw one. Maybe come December we will be able to preorder your fabulous book.

Congratulations on completing, almost, the cookbook, Samie. You are making your parents proud, and hopefully making yourself happy, and successful. I would like to order a copy when it is available please.

The rum drink is something I will try. The rum I have is amber rum — not too sweet, not spicy. Should be good for this recipe.

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